Choplets in Egg Gravy

CHOPLET IN EGG GRAVY

 Good for 6 - 8 persons.

3 cups choplets, cubed, slightly fried
1 egg, beaten
2 tablespoons vegetable oil
1 clove garlic, crushed
1 onion, sliced
2 cups tomatoes, finely chopped
1 3/4 cups water
salt to taste

• Saute garlic and onion in vegetable oil.
• Add tomatoes and simmer for 2 minutes.
• Add water, then bring to a boil.
• Add choplets and egg and cook until slightly thick, stirring continuously.
• Season with salt
• Serve hot.